Basil hummus recipe is a quick and easy homemade hummus recipe. It's smooth and creamy with a fresh taste of lemon and basil.
This basil pesto alike hummus is a great dip and it pairs perfectly with pita chips, crackers, or veggies. Also, I like to use it like pesto, mixing it with some pasta.
Apart from using it as a dip, you can make your hummus thicker (adding less aquafaba) and use it as a spread on sandwiches and wraps.
To make this recipe you'll need a food processor or a blender. Store your hummus in an airtight container for up to one week in a fridge.
Ingredients in a basil hummus
- Chickpeas: Canned chickpeas for quick and easy hummus. You are welcome to use dried chickpeas but cook them first. I recommend cooking them until slightly overcooked for creamier hummus.
- Garlic: Use fresh garlic.
- Lemon: For balancing the flavor.
- Salt: To taste. Adjust the amount of salt to your personal taste.
- Olive oil: Helps bind hummus together.
- Basil: Use fresh basil.
- Aquafaba: Makes hummus fluffy and light.
- Tahini: Gives hummus sesame taste.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- Peel the chickpeas. This will result in a creamier texture of your hummus. It adds some time to the recipe but it makes a world of difference. An easy way to do that is to soak chickpeas in a bowl of water, agitate the chickpeas to loosen up the peels. They will come off and float to the top.
- Taste and adjust with additional salt, basil, garlic, or lemon juice if needed. I love basil so I´m always using a lot of basil in my hummus.
- If your hummus is too thick add a tablespoon or two of chickpea liquid or water.
OTHER RECIPES YOU MIGHT LIKE:
If you like this breakfast recipe for my basil hummus you might also like:
- 400 gr canned chickpeas
- 1 garlic clove
- ½ lemon juice
- ½ tsp salt
- 1 tbsp olive oil
- handful basil roughly chopped
- ⅓ cup aquafaba chickpea liquid
- 1 tbsp tahini
- 1. In a strainer over a large bowl, drain the chickpeas reserving the liquid.
2. Peel the chickpeas (optional but will result in creamier hummus).
3. Add all the ingredients to a food processor and blend (pausing to scrape down the sides of the bowl) until smooth. If your hummus is too thick add a tablespoon or two of chickpea liquid or water.
4. Taste and season with additional salt, basil, or lemon juice if needed.
- 5. Transfer it to a serving bowl and garnish it with any topping that you would like. Enjoy!
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.